Gluten Free Meatballs Without Breadcrumbs

If you are looking for a family meal that is simple and delicious, these cheesy Gluten Free Meatballs without Breadcrumbs are just perfect. Made without egg, these meatballs are kid-friendly, keto, and easy to make. You can even finish them in the slow cooker!

This is a sponsored post bought to you by Uncommon Flavors of Europe. All opinions are my own.

Meatballs without Breadcrumbs Backstory

I always love this time of year when the weather finally cools off enough that I can enjoy comfort food.

Does it get any more comforting than Spaghetti and Meatballs?

Today, I’ve got Gluten Free Meatballs that the whole family is going to love.

I promise you won’t miss the gluten. Or the eggs!

The secret weapon? Cheese.

It is no secret that I love cheese.

A year ago, I decided that since I loved cheese so much, I should start enjoying the good stuff.

Since then, I’ve had a lot of fun trying new varieties and seeking out authentic versions of cheeses I loved to see if they did taste better than what I was used to eating.

What I’ve found is that when you have authentic cheeses that adhere to rigorous standards in production, the flavor is so robust that you can use less yet get more flavor.

(Or in this case, you can skip the eggs and breadcrumbs and still have a gluten free meatball that holds together and is delicious.)

Two cheese that I love are Pecorino Romano and Asiago.

Look for ones that bare the EU Symbols of excellence which guarantees that the products adhere to the same strict production standards that have been in place for hundreds of years and that they come from the official place of origin. (In this case, it is Italy!)

Two Designations to Look For:

Protected Designation of Origin (PDO) – These foods have the strongest links to the original historical practices. Both the raw ingredients and production must come from the original area.

Protected Geographical Indication (PGI) – The raw ingredients must come from the EU, but may be sourced from outside the specific limited production area. The same rigorous production standards apply.

Asiago

Asiago melts smoothly on your tongue and tastes of fresh milk. Made from cow’s milk, it has lactic cultures similar to yogurt which help to support digestive health.

Asiago is such a versatile cheese given that it comes in two ages – fresh or aged. The fresh cheese has a soft texture, while the aged cheese is firmer.

It is harder to find Italian Asiago than you think! Make sure you look for the Asiago PDO, so you know that you are getting the real deal! It should have the work Asiago pressed into the rind.

Pecorino Romano

While there are domestic imitations of Pecorino Romano, the term Pecorino Romano is not a generic name that should be applied to any cheese of this style. Rather, it is a geographically protected Italian food that is made in a specific region, under strict guidelines, and with traditional methods. All of these factors play a key role in the final flavor profile of the cheese. It is important to realize that Romano is not the same as Pecorino Romano and all Pecorinos are not the same.

Pecorino Romano is one of the oldest cheeses in the world. It has a sharper and saltier taste than Parmesan making it great for pasta, soup, and salads. One of my all-time favorite splurge dishes is a homemade ravioli with Pecorino Romano. It always blows me away that something with so few ingredients can have such amazing flavor!

‘Pecora’ is the Italian word for sheep, and as you might guess Pecorino Romano is made from sheep’s milk. It is lactose-free and contains twice the protein of cheese made from cow’s milk.

For more information on the history of these ancient cheeses and more recipes, you can visit this website where they are featuring Asiago, Pecorino Romano along with Speck Alto Adige which is also from Italy.

Frequently Asked Questions

Will Meatballs Fall Apart Without Breadcrumbs?

Meatballs will fall apart more easily without breadcrumbs. However, if you can easily make meatballs without breadcrumbs using the proper method. The key is to brown them on the stovetop so that a crust forms and then to fully cook them in the oven before adding them to your sauce.

Can I Make This in the Slow Cooker?

If you have a slow cooker with a browning function, brown them in the slow cooker and then cover with marinara and cook on low for 2 to 4 hours. Because you are adding the sauce before the meatballs are cooked through, they will be more likely to fall apart using this method. The key is to make sure that you have a nice brown crust before adding the sauce.

Variations for Gluten Free Meatballs Without Breadcrumbs

For spicer breadcrumbs, add 1/2 teaspoon crushed red pepper.

Add in 1/2 cup fresh chopped basil and parsley.

Add 1/2 cup each of chopped onion and mushrooms.

Saute 5 ounces of baby spinach. Chop. Press through a fine strainer to remove moisture. Add to the meat mixture.

Serving Suggestions for Gluten Free Meatballs Without Breadcrumbs

Serve over zucchini noodles or cooked spaghetti squash.

Serve over cauliflower rice.

Use in Meatball Subs.

Use to make Meatball Pizza

The Quality of Meat You Eat Matters!

You know that eating organic, grass-fed and ethically-raised animal protein is important, but sourcing it can be a challenge. Enter Butcher Box! Their monthly subscription service delivers a selection of hormone and antibiotic free cuts direct to your door, including 100% grass-fed and grass-finished beef, free range organic chicken and heritage breed pork.

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Recommended Tools to Make Gluten Free Meatballs Without Breadcrumbs:

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Gluten Free Meatballs without Breadcrumbs

Gluten Free Meatballs Without Breadcrumbs

If you are looking for a family meal that is simple and delicious, these cheesy Gluten Free Meatballs without Breadcrumbs are just perfect. Made without egg, these meatballs are kid-friendly, keto, and easy to make. You can even finish them in the slow cooker!

About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

We love cheese too. My youngest loves spaghetti and meatballs so I ended up buying the ones in the freezer section. I wasn’t super impressed but it made my son happy so I was all for it. Your meatballs sound so much better. Plus, who can pass up cheese? 🙂

I think that since years ago ground beef was fatty unlike today. I think the breadcrumbs were to help absorb the excess fat so the balls would not fall apart. The egg was also to give them extra “hold”. That’s my guess anyway.

I will have to try this. I would never have thought of using cheese to put together these meatballs like this. I do think this would make for a delicious meatball though, and you might get a little bit of crunch with it as well.

That would depend on how big you make them! If you are carefully tracking, weight your meat and divide it into 6 portions and then you will know exactly the nutrients for each. I don’t fear good fat, as long as I am having it with vegetables rather than lots of carbs.